Raisin-Sunflower Seed Crackers (RainCoast Crisp Attempt Two)

Second version of raincoast crisps! This one is a sweeter cracker with raisins (and optionally apricots), sunflower seeds, sesame seeds, and a hint of molasses giving the cracker a rich brown colour. The downside is these crackers have more of a tendency to taste burnt if overcooked (due to the burning raisins).

After first baking...

After second baking!

Raisin-Sunflower Seed Crackers
4 c. all purpose flour
1 Tbs baking soda
1 tsp salt
1 1/2 c. raisins
1 c. toasted sunflower seeds
1/2 c. toasted sesame seeds
1/4 c. brown sugar
1 3/4 c. buttermilk
1 Tbs molasses
1/4 c. unsalted butter, melted (cool slightly)
1 egg white (for brushing)

1. Mix the dry ingredients together.
2. Once the melted butter has cooled slightly, beat in the buttermilk and molasses.
3. Stir the wet ingredients into the dry ingredients just until moistened.
4. Scoop onto a lightly floured surface and knead gently until dough comes together.
5. Shape into four loaves about 3" wide by 10-12" long.
6. Brush tops with egg white and place loaves on parchment paper- lined baking sheet.
7. Bake at 375 degrees F.  for 35 minutes until golden brown and sounding hollow when tapped.
8. Let cool completely, then slice into 1/4" thick slices.
9. Lay flat on parchment paper and bake at 350 degrees F for 15-18 minutes until golden and crisp.

Once cooled, store in an air tight container or freeze until you want to use them.